How is Manuka Honey Made
While Manuka leaves are still being harvested in laborious manual labor for the production of manuka oil, the Manuka honey is collected by busy bees. The bees do not collect manuka honey, but the nectar of the manuka flowers.
In the nectar, a precursor of the special metabolite methylglyoxal (MGO) is already present. It is dihydroxyacetone, a substance which is already present in the nectar and which is converted into MGO with the maturation of the honey, the substance to which the honey has its antimicrobial effect. With the maturation of the honey also increases the MGO concentration and thus also the antimicrobial effect of the Manuka honey.
In principle, our food regulation states that "honey is a product that produces honeybees from the nectar." What initially sounds quite logical and well-known has far-reaching consequences. It means that the producers are not allowed to feed the bees with other substances, especially with sugar. If this and the bees use the additives in the further process, the end product can not be sold as honey. This standard is valid only in Germany. Outside the EU, other regulations apply.
The nectar collected by the Logistics bees develops from the sieve-bush juice of the Manuka plant. The nectar lures the bees so that they can perform their pollination work on the shrub. The bees, on the other hand, carry out this important task by the way. Their primary goal is to collect the nectar because the resulting honey is for the bee population. Honeybees are very hard-working, they provide an enormous supply for hard times in the winter. Whoever profits are the man who reaps the fruits of their labor. you can read the best manuka honey review to know more about the best manuka honey.
Food Fact: Manuka honey, made from the flowers and pollen of the Manuka bush, has been shown to be more effective than antibiotics in the treatment of serious, hard-to-heal skin infections. Clinical trials have found manuka honey can effectively eradicate more than 250 clinical strains of bectaria, including resistant varieties such as MRSA.
Video about how is manuka honey made
Process from nectar to harvest
Natural drying process by the bees
Collecting the nectar alone is not enough, however, to produce honey. Bees pick up the nectar and this lands in their stomach. In the stomach of the bees, ferments and enzymes are converted into nectar, and the sucrose in the honey is split into glucose and fructose. The enzyme glucose oxidase further cleaves the glucose into glucose acid and hydrogen peroxide. In the hive, the bee strangles the mixture and transfers it to other bee workers who then repeatedly change the sugar spectrum of the organic honey by their saliva and the enzymes contained therein.
The nectar consists of about ¾ of water. This is unfavorable for stocking over the winter because then a fermentation process would make the hard work impossible. Therefore, bees must ventilate their honey with their wings and dry until their water content has fallen to about 20%. During this drying process around 50-55% of the one-day moisture disappears, leaving a 20% water content. A glance at the German honey ordinance shows that real honey can not contain more than 21% of water. The Manuka honey, in fact, only contains 18-20%, an excellent work result of the busy bees. The honey is ripe when the water content falls below the magic 20% mark. The bees indicate the maturity of the honey,
The work of the bees is irreplaceable, and they need ideal conditions to achieve the best results. Beekeepers who are located near contaminated areas (e.g., near conventionally farmed areas treated with plant protection products) have to look back. In their honey will find residues of the same and the disqualifies the Manuka honey with health-conscious consumers. And since it is to be assumed that Manuka consumers are using this effective natural product for health reasons, residues of pesticides are a KO criterion for good Manuka honey.
Harvest of the high-quality Manuka honey
The harvest is done by taking the Honey Honey from the Manuka Honey. The bee colony gets empty honeycombs as a substitute, and it can continue its work. Responsible beekeepers carefully observe that the bees still have enough honey to survive. Of honey is the food of the bees and thus existential.
The honeycombs are harvested using centrifugal centrifugal centrifugal force. The high centrifugal force ensures that the honey flows from the honeycombs and is collected in a container. Before this process starts, the small wax caps that the bees have placed on each honeycomb must be removed. The honey obtained is passed through a sieve, so that residues of these wax caps, pollutants, and other impurities are removed from the honey. Finally, the beekeepers stir the honey. In this way, they achieve a uniform image in a purely visual manner.
German beekeepers are not allowed to process the honey, the artificial extraction of moisture is prohibited. If the honey comes from abroad, it can be that the honey is removed from the honey by further work steps and aromas. Even heat-treated honey varieties are on the market. These have virtually no effective ingredients more and should not be bought.
The magical 51% mark as proof of purity
The concentration of MGO in Manuka honey can be volatile. The reason is that the bees do not only reach the manuka plant but also plants which bloom at the same time or shortly after that. In fact, beekeepers have to make sure that they hurl the honey as soon as possible after the manuka costume. A manuka honey is called "pure" when it has developed 51% from nectar from Manuka.